Name: Hummus
Yield: 2 cups
Cuisine: Dips and Spreads, Meatless
Ingredients: 1 can (20 ounces) chickpeas; 1/4 cup fresh lemon juice; 2 garlic cloves, minced; 2 tablespoons olive oil; 4 tablespoons tahini or sesame seeds; Salt; Fresh ground pepper; Chopped fresh parsley; Paprika; Pita bread, warmed and cut into 2-inch triangles, or crisp raw vegetable sticks

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This chickpea dip is so easy. Just make it once and you’ll never forget it!

Becky Luigart-Stayner

Photo Credit:

Becky Luigart-Stayner

Ingredients

1 can (20 ounces) chickpeas

1/4 cup fresh lemon juice

2 garlic cloves, minced

2 tablespoons olive oil

4 tablespoons tahini or sesame seeds

Salt

Fresh ground pepper

Chopped fresh parsley

Paprika

Pita bread, warmed and cut into 2-inch triangles, or crisp raw vegetable sticks

Instructions

Drain the chickpeas and reserve the liquid. In a blender or food processor, combine the chickpeas, lemon juice, garlic, 1 tablespoon of the olive oil, and the tahini or sesame seeds. Blend until smooth. Add enough reserved liquid to make a creamy consistency. Taste and add salt and pepper. Pile in a serving bowl and garnish with the remaining 1 tablespoon olive oil, parsley, and paprika. Store in the refrigerator until you are ready to serve. Serve with the pita bread triangles or vegetables.